Prep 30min
Cook 20min

4 slices white bread, made into crumbs
Salt and pepper
50g butter
2 hard-boiled eggs
1 small bunch fresh chives, chopped
12 asparagus spears
4tbsp mayonnaise
4 medium cooked artichoke hearts
2 tbsp dill oil
Shavings of parmesan cheese
16 sprigs fresh dill
2tbsp red pepper coulis

METHOD

Season the breadcrumbs with salt and pepper and fry in butter for a few minutes until golden brown. Place on kitchen paper to absorb excess fat and cool.

Grate the eggs and combine with the breadcrumbs and chives.

Cook the asparagus in a saucepan of boiling water for 10min, or until tender. To keep colour, immerse in iced water. When cool, slice and bind with mayonnaise. Slice each artichoke heart at an angle into six equal pieces and toss in a bowl with most of the dill oil and the salt and pepper.

Arrange the pieces of artichoke in a 10cm pastry cutter or presentation ring on each of four plates, re-forming the original shape.

Divide the asparagus and mayonnaise mixture between the four dishes, followed by the breadcrumb mixture.

Press down lightly and remove rings. Scatter the parmesan shavings on top.

Pour the remaining dill oil around the artichoke.

Place four dill sprigs elegantly around the artichoke. Finally, drizzle a few drops of red coulis across the plate.

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